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Carolyn Robb's Chocolate ‘Fridge-cake’

Carolyn Robb's Chocolate ‘Fridge-cake’

For years Carolyn Robb served as the chef to the royal family in Britain. Check out some of her favorite recipes!

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Ingredients

  • 1lb butter
  • 9oz golden syrup (You could use a thick, mild honey instead)
  • 2 oz dark cocoa powder
  • 2 oz drinking chocolate powder
  • 1 ¼ lb crushed biscuits (Graham crackers)
  • 5oz soft figs – in a chunky dice (or soft dates)
  • 6oz mixed nuts – (I use pistachios, pecans and toasted almonds- You can substitute the nuts with chopped up ‘Mars bars’ or ‘Twix’ bars– this definitely appeals to the younger palate more than nuts!)

Yields:

Preparation

Melt the butter, honey and chocolate powders in a heavy based pan.

Remove from heat and add the figs and the crushed biscuits.

Lastly add the nuts or chopped up chocolate bars

Press into a tin lined with baking parchment either a 2lb loaf tin, or an 8’ round or an 8 x 8’ square.

Leave to cool, then cover and refrigerate. When firm can be topped with melted chocolate.

Cut into slices, wedges or squares – depending on the tin used.

Store in the refrigerator in an airtight container.

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